Easy Gluten-Free Chicken Taquitos Recipe
A delicious and easy gluten-free Chicken Taquitos recipe featuring cassava flour tortillas filled with a flavorful shredded chicken mixture, cooked to crispy perfection in a skillet. Perfect for a quick and satisfying meal with a fresh twist of lime and cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 taquitos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Units
Scale
Taquito Ingredients
- 8 Cassava Flour Tortillas (brands: Siete Foods or Rise & Puff recommended)
Filling Ingredients
- 2 cups Shredded Chicken
- 1/2 cup Diced Bell Pepper
- 1/3 cup Diced Red Onion
- 1/4 cup Mayo (Primal Kitchen avocado oil mayo preferred)
- 3 Tablespoons Fresh Squeezed Lime Juice
- 2 Tablespoons Chopped Cilantro
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
Instructions
- Prepare the filling: In a large bowl, combine shredded chicken, diced bell pepper, diced red onion, mayo, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix well using a stiff spatula or spoon until all ingredients are thoroughly incorporated.
- Preheat the skillet: Heat a cast iron or nonstick skillet over medium heat. Lightly spray the pan with avocado oil or olive oil to prevent sticking. Allow the skillet to fully heat before cooking.
- Warm the tortillas: Place two cassava flour tortillas at a time on a damp paper towel and microwave for 15-20 seconds. This softens them and helps prevent cracking when rolled.
- Fill and roll: Spoon a generous amount of the prepared chicken filling onto each warmed tortilla. Roll the tortilla tightly around the filling to keep it from spilling out.
- Cook the taquitos: Place the rolled taquitos seam side down in the preheated skillet. Cook for about 5 minutes or until the bottom is golden brown, then carefully flip to cook the other side for another 4 to 5 minutes until golden and crispy on both sides.
- Serve: Arrange the cooked taquitos over a bed of fresh romaine lettuce. Serve with guacamole and salsa on the side for a complete meal.
Notes
- Warming the tortillas prevents cracking when rolling and makes them pliable.
- Using a cast iron skillet helps achieve a crispy, golden exterior.
- Fresh lime juice adds brightness to the filling—freshly squeezed is best.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the filling.
- These taquitos can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven to retain crispiness.
